Baking & Snack - March 2006 - 108

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Chocolate Chip
Cookies Rated
Best In Region
heels, burnt rings and smears on English
muffins. Trend-over-time information can
be used for automatic process control, data
collection and reporting. Phone (613) 5964942; Web dipix.com

CROISSANT MACHINE

SANDWICHING MACHINE

The Peters PT6 sandwiching machine
from The Peerless Group features six lanes
and produces biscuit or cracker creme
sandwiches at speeds up to 4,800 per minute. It can handle all basecake shapes and
has a standard product size range of 40 to
70 mm. Mini sandwiches (25 to 30 mm)
as well as larger products (wider than
70 mm) can be produced with changes to
the standard machine. Product is either
penny stacked or discharged on the flat.
The sandwicher features accurate creme
deposits with positive displacement pumps
and a proven rotary stencil system. Fillings
including cremes, peanut butter, cheese
and jam can be used. Double or split deposit can be added. Phone (800) 999-3327;
Web thepeerlessgroup.us
BUN SLICER

Rademaker's croissant machine is a fully
automated system that complies with the
increased importance placed on efficiency,
safety and hygiene in today's production
environment. Featuring a modular design
ideal for future extensions, the machine
performs up to 50 strokes per minute on
filled croissants and up to 120 strokes
per minute for unfilled products. After
introduction of the dough layer supplied
continuously from a laminator, strips are
cut. The strips are converged, and triangles
are cut out and turned so that all the bases
are correctly positioned. The moyno pump
depositor is suitable for any type of depositing pattern of fruit or meat fillings. Other
features include quick changeover, PLC
controls and ease of sanitation. Integration with Rademaker proofers and baking
systems is possible. Phone (330) 650-2345;
Web rademaker.com
DURABLE DRIVE COMPONENTS

During the past several years, The Henry
Group released several new product
innovations in its line of bakery equipment such as the THG bun and bread
pan cleaners. The latest introduction is
the THG 3600 bun slicer, which produces
clean and uniform slicing. Designed and
built by The Henry Group, the 3600 bun
slicer offers the same high level of innovation, quality and craftsmanship the
industry has come to expect. Phone (800)
356-7591; Web thg1.com

Wire Belt Co. of America introduces its
durable drive components. The sprockets
and blanks are manufactured with high
quality materials allowing greater belt life
extension while eliminating high costs associated with replacing and repairing belts.
Unlike generic drive components that can
cause unnecessary wear and tear on belts,
these sprockets and blanks are precision
machined to fit exactly. Available in stainless steel or plastic, the drive components

t age 20, owner Gordon Arthur
A
Evans offered to work for free if
he could apprentice with a baker who
had started out in the 1930's. Gordon
took the older man's baking secrets
to his father's business, Art's Grocery
& Bakery. Art's, half deli and half
bakery, has served the Erie,
Pennsylvania region for 55 years.
Mr. Evans' father, Arthur Gordon
Evans, ran the deli side, while
Gordon handled the bakery. Perhaps
best known for elderberry pies, Art's
chocolate chip cookies have also been
rated the best in the region by local
newspapers.
Mr. Evans cites raising four children
as his greatest accomplishment, but
his business accomplishments are
also impressive. Three years ago, Mr.
Evans replaced the old Art's building.
And, despite competition from several new supermarkets, Art's has doubled its business.
For Gordon Evans, International®
Bakers Services' flavors are a key to
consistency. "I'm really sold on flavors from International®. They are
really top notch. I like BLO&V®, and
Butterscotch is my favorite." Using
butterscotch morsels in his butterscotch cookies didn't work, so Mr.
Evans turned to Butterscotch Flavor.
The cookies became a big hit and
their sales doubled. Mr. Evans offers
this advice to other bakers: "The
customer respects two things, price
and quality. The customer will buy
product for a good price but will
come back for good quality."
According to Mr. Evans, consistency
is very important in the bakery business. "Your product can't vary," he
said. "And that comes down to consistency in ingredients."
Let International ® Bakers
Services help keep your customers
coming back. Contact us toll-free
at (800) 345-7175, by fax at (574)
287-7161, or in writing at 1902 North
Sheridan Ave., South Bend, Indiana
46628. We have the flavors your
customers deserve.
For more information, see Page 121

March 2006 / BAKING & SNACK / 111
http://www.dipix.com http://www.thepeerlessgroup.us http://www.rademaker.com http://www.thg1.com
Baking & Snack - March 2006

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